The Emma Waters Summar Library Cookbook

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Dear Friends, Welcome to our version of an Open House. Just as we join in sharing' fellowship time with our colleagues, now we join in sharing our recipes. These recipes are tried and true favorites of our staff, past and present. In this cook book you will find names of old friends, as well as' many recipes we have shared with you throughout the years. Some recipes will not be familiar to you, these are our family recipes. Others you will spot as a favorite of yours right away. So, as we open our homes by way of these recipes, we hope that you will enjoy all of them as much as we enjoy our times with you.

Sincerely, The Summar Library Staff

~AIAIPISIIES BEEF NACHO CASSEROLE Nancy Sellers 1 1 1 1 2 2

lb. ground beef large jar chunky salsa can whole kernel corn - drained c. light mayonnaise to 3 Tbs. chili powder (to taste) c. Shredded Colby/Monterey Jack Cheese (divided) Tortilla chips - crushed

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Brown meat and drain.

Stir in Salsa, corn, mayonnaise and chili powder.

Layer ~ mixture, chips, and cheese in casserole dish; repeat layers.

Bake 20 minutes at 350 degrees.

Top with shredded lettuce, tomato, sour cream and chips.

BROWN RICE Beth Lynn 1 stick margarine 1 c. Uncle Ben's white converted rice 1 can beef consomme 1 can french onion soup 1 small jar of mushrooms (optional) 1 small bag of slivered almonds (toast first) Melt margarine in microwave. Add other ingredients in order, bake at 350 degrees for 45 minutes.

CHEESE-GARLIC BISCUITS Chris Johnson 2 c. Bisquick baking mix 2/3 c. milk ~ c. shredded Cheddar cheese ~ stick margarine or butter, melted 1/4 tsp. garlic powder Heat oven to 450 degrees.

Mix Bisquick, milk and cheese until soft dough forms; beat vigorously 30 seconds.

Drop dough by 10 -12 spoonfuls ungreased cookie sheet.

onto

Bake 8 to 10 minutes or until golden browri.

Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet.

Serve warm.

Makes

10-12 biscuits.

CHICKEN CASSEROLE Todd Lewis Layer 1.

4-5 chicken breasts - cooked, deboned and shredded 1 can cream of chicken soup 1 c. Sour cream Layer 2.

4-5 slices American

cheese

Layer 3.

1 pkg. Ritz crackers - crushed 3/4 stick margarine - melted Combine ingredients for layer 1; place in baking dish.

Add cheese slices.

Mix crackers and melted margarine together, and layer this on top of cheese.

Bake at 350 degrees for 20 minutes until bubbly and light brown.

CHICKEN POT PIE Lori Haney 3 chicken breasts cooked, and cut into bite size pieces 1 c. (approximately) mixed vegetables 1 c. potatoes cooked and cut into small pieces 2 cans cream of chicken soup 2 pie crust shells (place one crust in a pie pan and very lightly brown before adding the ingredients to keep the crust from getting soggy) .

Mix first four ingredients together.

Pour into bottom pie crust. Lay the top (uncooked) crust over this, and seal the edges of the two crusts together; make a few little slits in top crust.

Bake at 350 degrees for about 30 minutes, or until the top crust is golden brown.

CHICKEN

4 7 1 1 1

RO-TEL SPAGHETTI Todd Lewis

chicken breasts - cooked and shredded oz. pkg. thin spaghetti can Ro-Tel tomatoes can crushed tomatoes - drained lb. Velvetta cheese

Cook noodles until tender, drain and place in a baking dish. Melt Velveeta cheese with crushed and Ro-Tel tomatoes.

Pour over noodles. Add chicken.

Bake at 350 degrees for 30 minutes.

GREEN BEAN CASSEROLE Curt Parish 2 cans French-style green beans - drained 1 can cream-of-mushroom soup 1 can French-fried onion rings salt & pepper to taste Combine green beans, soup, ~ can of the onion rings, and salt & pepper.

Pour this into a casserole dish and bake at 350 degrees for 30 minutes.

Top with remaining onion rings and return dish to oven for another 10 minutes or until onion rings are lightly toasted (watch closely) .

HOT CHICKEN SALAD Beth Lynn 3 c. of chopped chicken (boiled and deboned) 2 cans of cream of chicken soup 4 Tbs. chopped onion 1 c. diced celery (optional) 1 c. slivered almonds (toasted first) 1 c. mayonnaise 2 tsp. lemon juice 1 cup crushed saltine crackers 6 hard boiled eggs 1 bag chow mein noodles (for topping only) Mix all ingredients in large mixing bowl; then bake in 9x13" pan @ 350 for 30 min.

Remove from oven,add the noodles and bake for 5-10 min. longer, just until noodles are slightly browned.

MARINATED CARROTS Pat Morris 5 c. carrots or 2 lbs. Sliced 1 green pepper diced 1 medium onion diced ~ c. salad oil 3/4 c. vinegar 1 c. sugar 1 tsp. salt 1 tsp. mustard Cook carrots until tender.

Drain and add pepper & onion. Mix remaining ingredients and pour over carrot mixture.

Marinate overnight in refrigerator.

If necessary, may be prepared several days in advance.

MISSOURI CORN CASSEROLE Nancy Sellers 1 1 1 1 1 2 1

box Jiffy Cornbread Mix 16 oz. can whole kernel corn - drained 16 oz. cream corn c. sour cream c. Cheddar cheese - grated eggs stick melted butter

Combine ingredients and mix well.

Pour into 9x13 pan.

Bake at 350 degrees for 3545 minutes.

Top with more cheese if desired.

MOMMA'S CHICKEN Melissa Moore ~ stick butter 1 clove garlic 'minced 1 c. bread crumbs 1 c. Parmesan cheese 1 tsp. salt 1/8 tsp. pepper 6 chicken breast Melt butter, add garlic and simmer.

Mix crumbs, cheese and seasonings.

Dip chicken in butter mixture, roll in cheese and crumbs.

Place in baking pan.

Bake at 350 degrees for ~ hour then at 300 degrees for another ~ hour.

This can be prepared the' day before and refrigerated until time for baking.

ORANGE FRUIT SALAD Beth Lynn 3 oz. box of sugar free orange Jell-O 2 ripe bananas 1 c. miniature marshmallows 8 oz. can crushed pineapple drained (reserve the juice) Mix Jell-O according to directions.

Let chill, then add the rest of the ingredients.

Place in refrigerator.

Topping: 2 Tbs. margarine 2 Tbs. flour ~ c. sugar 1 egg well beaten ~ c. pineapple juice 8 .oz . pkg cream cheese Mandarin oranges Pecan halves In saucepan, melt margarine, add flour; mix this, then add sugar, egg and juice.

Mix well, remove from heat, then add cream cheese(use mixer).

Pour over Jell-O. Garnish with Mandarin oranges and pecan halves.

ORIENTAL CHICKEN Beth Lynn

SALAD

2 pre-cooked chicken breasts - chopped into bi te-size p i-e ce s 1 head cabbage - chopped 2 pkg. ramen noodles, oriental flavor 1 bunch green onions chopped 1 c. sliced almonds 6 Tbs. rice vinegar 4 Tbs. sugar 1 c. vegetable oil 1 tsp. pepper ~ tsp. Salt Mix chicken, cabbage, noodles, almonds, onions, and one ramen noodle seasoning packet together in a large bowl.

Set aside.

In another bowl, mix vinegar, sugar, oil, pepper, salt, and the other packet of noodle seasoning packet.

Pour the oil & vinegar mixture in with the cabbage mixture, toss well.

Allow to chill before serving.

PARMESAN POTATOES Melissa Moore 4-5 new potatoes 3 Tbs. butter Parmesan cheese,

- quartered salt and pepper.

Melt butter, add to baking dish.

Lay potatoes in single layer.

Add seasoning.

Bake at 350 degrees for an hour, stirring occasionally.

Makes

2 servings.

POPPY SEED ROLLS Christy Wyatt

2 1 1 1 1 1 3

pkgs. Parkerhouse rolls pkg. ham slices pkg. Swiss cheese slices stick of margarine - melted Tbs. mustard Tbs. poppy seed Tbs. Worcestershire sauce

Mix margarine, mustard, poppy seed, and worcestershire sauce together.

Cut off the top half of the rolls.

Lay the ham and cheese slices on the bottom half.

Put the top half back on top of this, and pour the melt~d margarine mixture over all the rolls.

Bake at 350 degrees

for 12 minutes.

PRALINE OVEN FRENCH TOAST Betty Carla Jacobs

SANTA FE SOUP Pat Morris

8 oz. French bread cut into 1 inch slices Lay the bread baking dish.

in a 7x11 inch buttered

6 eggs 1 c. milk 1 c. half & half 1~ tsp. vanilla ~ tsp. cinnamon 1/4 tsp. nutmeg

Beat these ingredients together. bread and refrigerate over night. ~ 1 2 1

Pour over

c. margarine c. brown sugar Tbs. dark corn syrup c. pecans

Melt margarine and mix with the rest of the ingredients. Pour this mixture over the bread the next morning and bake at 350 degrees for about 45 minutes.

2 lbs. ground chuck (cooked with 1 cup chopped onions)- drained.

2 cans Shoe Peg corn 1 can black beans 1 can kidney beans 1 can pinto beans 1-2 pkg. Taco seasoning mix (to taste) 2 pkg. Hidden Valley Dry Ranch Dressing mix 1 can Ro-Tel diced tomatoes 1 can chopped tomatoes Garlic powder, salt and pepper to taste.

Combine all ingredients crock pot) .

in a large pot

(or

You can cook this on top of the stove or in a crock pot.

If cooked in the crock pot, you can let it cook for 3-4 hours.

On top of the stove, it can simmer for an hour or so.

Serve with any of the following items: Fritos corn chips, Tostitos, shredded cheddar cheese, sour cream and/or guacamole.

This makes about a gallon of soup.

SPAGHETTI CASSEROLE John Jaeger 1 pkg. Rigatoni noodles - cooked & drained 1 can spaghetti sauce (approx. 26 oz.) ~ or 1 lb. ground beef - cooked & drained 16 oz. Mozarella cheese - shredded Combine noodles, meat, and sauce. Put1/2 of mixture in a 13x9" pan.

Sprinkle with half the cheese.

Repeat this process.

Bake at 350 degrees for about ~ hour.

SPINACH CASSEROLE John Jaeger 1 box frozen chopped spinach 1 12 oz. carton 'cottage cheese (small curd) 3 eggs 4 Tbl. flour Salt & Pepper to taste ~ lb. American cheese, cubed ~ lb. Cheddar cheese, cubed ~ c. margarine Thaw Beat salt hour

spinach in microwave - drain and cool. eggs, stir in spinach, butter, flour, & pepper.

Fold in cheeses.

Bake 1 at 350 degrees.

VEG-ALL CASSEROLE Pam Dennis

SPRING FRUIT SAUCE Anita Llewellyn 2 Tbs. sugar 1 Tbs. cornstarch (may need a pinch more) Mix this together; stir in 1/4 c. light corn syrup. Add 16 oz frozen sliced strawberries (thawed).

Cook, stirring until slightly thickened.

Add 1 Tbs. lemon juice. Cool, stir in 1 c. bananas just before serving.

This recipe is doubled library staff.

when serving

the

2 cans Veg All, drained 1 can sliced wat~r chestnuts 3 c. grated cheese (or 3 c. cubed Velveeta) ~ c. mayonnaise 1 tsp. sugar 1 stack Ritz Crackers 1 stick butter or margarine Place vegetables in casserole and add water chestnuts over top.

Mix cheese, mayonnaise and sugar and spoon over vegetables.

Crush crackers over top and place pats of butter over crackers.

Bake at 350 degrees for approximately 30 minutes or until bubbly. :

WEST TEXAS SPAGHETTI John Jaeger 1 lb. ground beef - cooked and drained 1 can sliced mushrooms 12 oz. spaghetti 1 c. green olives, grated 2 cans tomato soup 1 lb. Longhorn Colby cheese (grated) 1 c. green peppers (cubed) 1 medium onion (chopped) Brown ground beef, onions, and green peppers.

Add soup, mix well. Add mushrooms and olives.

Cook Spaghetti and mix it with the rest.

Layer in casserole dish with layers of Colby cheese.

Bake at 350 degrees for 50 minutes.

DESSERTS

BUTTERFINGER REFRIGERATOR John Jaeger

PIE

3 King-size Butterfinger candy bars 12 oz. tub of Cool Whip Large Graham Cracker Crust Crush Butterfinger candy bars while they are still in the wrapper.

Mix with Cool Whip.

Put in Graham Crackers crust.

Freeze at least 2 hours.

Soften before serving.

CHERRY DELIGHT JoAnne Chapman Crust: \ ..

2 c. flour (plain or self-rlslng) 2 sticks margarine 1 c. pecans - chopped fine Mix all together, pat into bottom of 9x13 pan.

Bake at 350 for 20 minutes.

Let crust cool.

Filling: 1 8 oz. pkg cream cheese 1 box of powdered sugar 1 8 oz. container of Cool Whip 1 can Cherry Pie Filling Mix cream cheese & sugar, fold in Cool Whip.

Spread on top of crust.

Top with cherry pie filling.

CHOCOLATE CHIP CHEESECAKE Pat Morris 1~ c. finely crushed creme-filled chocolate sandwich cookies (about 18 cookies) 2-3 Tbs. margarine or butter, melted 3 8-oz. pkg. cream cheese - softened 1 14-oz. can Eagle Brand Sweetened Condensed Milk (NOT evaporated) 3 eggs 2 tsp. vanilla extract 1 c. mini chocolate chips 1 tsp. flour Preheat oven to 300 degrees. Combine crushed cookies and margarine; press firmly on bottom of 9-inch spring form pan or 13x9 inch baking pan.

In large mixing bowl, beat cheese until fluffy.

Gradually beat in sweetened condensed milk until smooth.

Add eggs and vanilla; mix well.

In a small bowl, toss together ~ cup chips with flour to coat; stir into cheese mixture.

Pour into prepared pan.

Sprinkle remaining chips evenly over top. Bake 55 to 60 minutes or until set.

Cool.

Chill thoroughly.

Garnish as desired.

Refrigerate leftovers.

CHOCOLATE DELIGHT JoAnne Chapman Crust: 1 c. flour 1 stick margarine melted ~ c. finely chopped nuts Combine flour, nuts, and margarine; mix well.

Press into 9x13 in. baking dish.

Bake at 350 degrees for 15 minutes.

Cool.

Second layer: 8 oz cream cheese, softened 1 c. sifted confectioner's sugar 1 c. Cool Whip Combine cream cheese and sugar; mix until well blended.

Fold in whipped topping and spread over crust.

Chill.

Third layer: 2 small boxes chocolate 3 c. milk

instant pudding

Mix milk with pudding and let set until thickened.

Spread pudding over cream cheese mixture.

Chill.

Fourth layer: Garnish with additional Cool Whip and sprinkle with chopped nuts.

DERBY PIE Pam Dennis

CREAM PUFFS John Jaeger 1 c. sifted flour 4 eggs 1 c. water ~ c. margarine instant pudding (preferred whipping cream (whipped)

flavor) or

Heat water and margarine to boiling point in saucepan.

Stir in sifted flour.

Stir constantly until mixture leaves the sides of the pan and forms into a ball (about 1 minute). Remove from heat and allow to cool for a couple of minutes.

Beat in 4 eggs, one at a time.

Beat mixture until smooth and velvety.

Drop from spoon onto greased baking sheet 3 inches apart.

Bake until diy - 45-50 minutes at 400 degrees.

Allow to cool. When cool, cut off tops with sharp knife.

Scoop out excess filaments of soft 'dough. Fill with pudding or whipped cream and put cream puff tops back on.

1 1 2 1 1 ~ 1

c. chocolate chips (6-oz.) c. English walnuts eggs, beaten c. sugar stick butter, melted and cooled c. flour tsp. vanilla

Mix sugar and flour and eggs, then butt~r.

Add walnuts and chocolate chips and vanilla.

Pour into unbaked pie shell and bake 30 minutes at 350 degrees.

Test with toothpick.

Bake longer if necessary -it should be chewy, not runny.

DIRT

CAKE

Lori .Haney

ECLAIR

CAKE

Todd Lewis Crush well one 20 oz. Pkg. of Or eo cookies (I use the blender, putting in 3 cookies at a time -- don't scrape cream) set aside.

Cream together with fork or mixer ~ stick margarine 8 oz. cream cheese 1 c. powdered sugar Mix together with wisk 3 ~ c. milk 2 pkgs. instant French Vanilla 12 oz. Cool Whip Add this to cream mixture.

pudding

Mix well.

Using a new clay pot 8" dist. at top.

Plug the bottom hole with a plastic container lid. Layer cookies and pudding mixture end with cookies and refrigerate.

Decorate with items such as, a small hand shovel, plastic flowers -- and if you're making this for children some Gummi worms.

2 small boxes vanilla instant pudding 12 oz. container Cool Whip topping 1 box Graham crackers 1 contaner Chocolate frosting In a large bowl, mix pudding according to directions.

Blend Cool Whip with pudding.

In a 9x13" Pyrex dish layer Graham crackers.

Pour half of pudding & topping mixture over this.

Place a second layer of Graham crackers and top with remaining pudding mixture.

Place a third layer over this.

Remove top of frosting container and place in microwave for about 30 seconds, er until it can be poured over crackers.

Pour over Graham crack~rs.

Refrigerate at least 2 hours.

Serve cold.

GINGER

MILKY WAY CAKE Beth Lynn

BREAD

John Jaeger 1 1 2 1 2 1 1 1 1 2 ~

c. sugar tsp. cinnamon ~ c. flour tsp. ginger eggs c. melted margarine c. molassas c. boiling water c. warm water tsp. baking soda tsp. salt

Mix together the sugar and 2 eggs. Add the molasses and warm water. Sift together the baking soda, salt, ginger, cinnamon, and flour; add them to the sugar mixture. Stir. in the melted margarine and boiling water.

Bake at 350 degrees for 20-35 minutes.

2 2 1 2 4 1 ~ 2 1

c. flour c. sugar tsp. baking soda sticks of margarine Tbs. cocoa c. water c. buttermilk eggs tsp. Vanilla

Mix the flour, sugar and baking soda together. Set this aside.

In a saucepan melt the margarine, add the cocoa and water; bring to a boil. Pour this over the' dry ingredients.

Add the buttermilk, eggs, and vanilla. Bake at 350 degrees for 30 minutes.

Icing: Melt 1 stick margarine and 4 Milky Way candy bars over low heat.

When this is melted, stir in ~ box of powered sugar; add 3 Tbs. of milk.

Mix until well blended (a little more milk may have to added to make this easy to spread over cake) .

MISSISSIPPI MUD CAKE steve Baker 2 sticks margarine or butter ~ c. cocoa 2 c. sugar 4 eggs, slightly beaten 1 ~ c. self-rising flour 1 ~ c. chopped nuts 1 tsp. vanilla flavoring Miniature marshmallows Chocolate frosting Melt butter & cocoa together.

Remove from heat; stir in sugar & beaten eggs; mix well.

Add flour, chopped nuts & vanilla, mix well.

Spoon batter into a greased 9xl3x2-inch pan and bake at 350 degrees for 35 to 45 minutes.

Sprinkle marshmallows on top of warm cake.

Pour your favorite chOcolate frosting over cake.

Sprinkle a few nuts on top.

NO EGG CHOCOLATE CAKE John Jaeger 1/3 c. cocoa 2 c. sugar 3 c. flour 1 tsp. baking soda 1 tsp. sal t ~ c. chopped nuts 2 Tbs. vinegar ~ c. + 2 Tbs. vegetable 1 1/3 c. cold water 1 tsp. vanilla

oil

Stir together cocoa, sugar, flour, salt, baking soda. Make a well in mixture.

Add vinegar, oil, vanilla, and water, stir.

Pour mixture into a greased 13x9" baking pan.

Bake at 350 degrees for 30 min.

PEACH COBBLER Nancy Sellers 1 c. self rising 1 c. sugar 1 c. milk

flour

Melt 1 stick of margarine in 8x8" baking dish.

In a separate bowl, mix flour, sugar and milk; pour this into baking dish.

Add two cups fresh or canned fruit of your choice.

Bake at 350 degrees for 20-30 minutes, or until lightly golden brown.

PUMPKIN CHEESECAKE Pam Dennis 3/4 c. graham cracker crumbs ~ c. ground pecans 2 Tbs. sugar \ 2 Tbs. brown sugar 1/4 c. butter or margarine, melted 3/4 c. sugar 3/4 c. canned pumpkin 3 egg yolks 1 1/2 tsp. ground cinnamon ~ tsp. ground mace ~ tsp. ground ginger 1/4 sp. salt 3 (8-oz.) packages cream cheese, softened 1/4 c. plus 2 Tbs. sugar 1 egg 1 egg yolk 2 Tbs. whipping cream 1 Tbs. cornstarch ~ tsp. vanilla extract ~ tsp. lemon extract Whipped cream (optional) Pecan halves (optional) Combine first 5 ingredients; mix well.

Firmly press mixture into a 9-inch springform pan.

Combine 3/4 cup sugar, pumpkin, 3 egg yolks, spices, and salt in a medium bowl; mix well, and set aside.

Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons sugar, mixing well.

Ad egg, egg yolk, and whipping cream, beating well.

Add cornstarch and

(Pumpkin Cheesecake

RED VELVE T CAKE

con't.)

Pat Morris flavorings; beat until smooth.

Add pumpkin mixture; mix well.

Pour into prepared pan.

Bake at 350 degrees for 50 -55 minutes.

(Center may be soft but will firm when chilled.)

Let coolon a wire rack; chill thoroughly.

Garnish with whipped cream and pecans, if desired.

Yield: one 9-inch cheesecake.

1 ~ 2 2 2 2 1 1 1 1 1 1

~ c. sugar c. shortening eggs oz. red food coloring Tbs. cocoa 1/4 c. sifted flour scant tsp. salt c. buttermilk tsp. vanilla tsp. baking soda tsp. vinegar tsp. butter flavoring

Cream sugar and shortening; add eggs and blend.

Make a paste with food coloring and cocoa and add to mixture.

Alternately add flour, salt, buttermilk, and vanilla.

Mix baking soda and vinegar in a small bowl, and add to batter.

Add butter flavoring and blend.

Bake in 2 8" pans for 30 minutes at 350 degrees.

Frost with Red Velvet Cake Frosting and sprinkle with coconut.

RED VELVET

FROSTING SNICKER

Pat Morris

PIE

Chris Johnson 3 Tbs. flour ~ tsp. salt 1 c. milk 1 c. margarine 1 c. sugar 2 tsp. vanilla shredded coconut

(opt.)

Blend flour, salt, and milk; simmer until thick, stirring constantly.

Let cool.

Cream margarine, sugar, vanilla and mix well with flour mixture.

Spread evenly over cooled Red Velvet Cake. Sprinkle with coconut if desired.

1 quart Chocolate or Vanilla Frozen Yogurt or Fat-Free Ice Cream 8 oz. lite or Fat-Free Cool Whip 1/3 c. Grape Nuts 1/4 c. smooth or crunchy Peanut Butter 1 small sugar free or fat-free chocolate instant pudding Mix all together Freeze.

and put in pie plate.

STRAWBERRY NUT SALAD Pam Dennis

SOCK-IT-TO-ME CAKE Beth Lynn 1 pkg. Duncan Hines Golden 1/3 c. oil ~ c. sugar 4 eggs 8 oz. sour cream Mix all ingredients.

9x13" pan)with Pam. for 40-45 minutes.

Butter

Cake Mix

Spray Bundt pan (or Bake at 350 degrees

2 pkg. strawberry jello 1 c. boiling water 1-1/2 pt. or 2 ~10 oz.) pkg. strawberries 3 ripe bananas 1 can crushed pineapple with juice 1 c. Pecans, chopped 1 pt. Sour cream or whipped cream Mix all ingredients except whipped cream or sour cream.

Pour 3 cups into dish and place in refrigerator until set. Take out and spread sour cream or whipped cream on top.

Pour rest of the jello mixture on top and let set in refrigerator.

P:A.XTy :FOOVS/SNACXS & 13TVT1Ut(jT ..

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BLUE CHEESE DRESSING Danny Winbush 1 pkg.Hidden Vailey Ranch Buttermilk dressing 1 pkg. blue cheese - crumbled 1 c. mayonnaise 1/4 c. buttermilk 1/4 c. sour cream Combine dressing mix, mayo , buttermilk and sour cream (add more mayo if you like it thick).

When this is the consistency you like, add blue cheese.

Chill for at least an hour before serving.

Serve over salad or with Toasty French bread slices*. *recipe for Toasty French Bread Slices included in this booklet.

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BLUEBERRY CHEESECAKE SQUARES Nancy Sellers 1 box Blueberry Muffin real blueberries) 1/4 c. margarine ~ c. sugar 8 oz. cream cheese 1 egg 2 Tbs. milk 1 Tbs. Lemon juice ~ c. nuts (optional) ~ tsp. vanilla

Mix

(the one with

Rinse & drain blueberries.

Thoroughly cut firm butter into muffin mix.

Set aside ~ cup mixture for topping.

Press remainder in bottom of 8 inch pan.

Bake at 350 degrees for 10-15 minutes (just until lightly brown) ;check often.

Blend sugar and cream cheese until smooth; add milk, egg, lemon juice, & vanilla.

Beat well.

Spread over baked crust; sprinkle with drained blueberries.

Top with remainder of topping (and nuts).

Return to oven, bake about 30 more minutes at 350 degrees.

Cool; then chill several hours before cutting into small squares.

Store in refrigerator.

BRICKLE Pat Morris 12 oz. pkg chocQlate ~ c. chopped pecans 40 saltine crackers 1 stick margarine 1 stick butter 1 c. brown sugar

chips

Preheat oven to 400 degrees.

1. Line cookie sheet with aluminum foil on bottom and up the sides.

Lay 40 individual crackers on top of foil.

2. Combine margarine, butter and brown sugar in a saucepan and bring to a boil.

Stirring constantly, boil for 3 minuLes. Pour this mixture over the crackers and bake in oven for 5 minutes.

3. Remove from oven and sprinkle with pecans and chocolate chips.

When chips have melted, spread evenly over crackers.

Cool.

You can refrigerate to hurry the process.

When thoroughly cooled, break into pieces.

CHEWY OATMEAL COOKIES Melissa Moore

BROWN SUGAR SPICE COOKIES Melissa Moore 1~ c. softened butter 2 c. packed brown sugar 1 egg 4 c. all-purpose flour 2 tsp. cinnamon 1 tsp. ground nutmeg ~ tsp. ground cloves 1/4 tsp. baking soda Cream butter and brown sugar, add egg.

Beat until light and fluffy.

Stir flour with spices and baking soda, add to creamed mixture; mix well.

Cover and chill until firm, about 2 hours.

On floured surface roll dough to 1/8" thickness.

Cut into shapes with cookie cutters.

Place on ungreased cookie sheet.

Bake at 350 degrees for 8-10 minutes or until lightly browned.

Makes about

6 dozen cookies.

3/4 c. butter flavor shortening 1 1/4 c.firmly packed light brown sugar 1 egg \ 1/3 c. milk 1~ tsp. vanilla 3 c. Quick oats (not instant or old fashioned) 1 c. all-purpose flour ~ tsp. baking soda ~ tsp. salt 1/4 tsp. cinnamon 1 c. raisins 1 c. coarsely chopped walnuts Heat oven to 375 degrees.

Grease baking sheet. Combine shortening, light brown sugar, egg, milk, and vanilla in large bowl.

Beat at medium speed until well blended.

Combine oats, flour, baking soda, salt and cinnamon.

Mix into creamed mixture at low speed.

Stir in raisins and nuts.

Drop rounded tablespoonfuls on dough 2 inches apart onto baking sheet. Bake at 375 degrees for 10 to 12 minutes or until lightly browned.

Coolon baking sheet for a couple of minutes.

Makes

about 2 ~ dozen.

CHILI CHEESE DIP Nancy Sellers 1 lb. bacon 1 c. chopped onions 2 lb. pkg. Velveeta cheese or cheese spread 2 cans chili without beans 2 cans Ro-tel tomatoes with hot green chilies, chopped Cook and crumble bacon.

Cook onions until golden in color; do not let them turn dark.

Melt cheese and mix all the ingredients together.

Serve hot with corn chips.

This recipe makes a large amount - may be cut to fit your needs.

CHILI IN PASTRY CUPS Pat Morris 3/4 lb. ground beef (or ground chuck) 1/3 c. chopped green peppers 1/3 c. chopped onion 1 7~ oz. can tomatoes, pureed 1 4 oz. can chopped green chiles, drained 1/4 c. tomato paste 1 tsp. sugar 1/4 tsp. salt 3/4 tsp. chili powder Cornmeal Pastry cups (recipe follows) Cook ground beef, green peppers, and onion in a skillet until meat is browned, stirring to crumble meat; drain.

Add tomatoes and next five ingredients, stirring well; simmer 10 minutes.

Serve hot in cornmeal pastry cups.

Makes 4 dozen appetizers.

Use with Cornmeal follows)

Pastry Cups

(recipe

CHOCOLATE NUT CUPS Lori Haney 1 12 oz. pkg. semi-sweet chocolate 1 12 oz. pkg. peanut butter chips 3 Tbsp. oil 3/4 can peanuts

CORNMEAL PASTRY CUPS Pat Morris chips

Place paper nut cups on cookie sheets before melting chips.

Melt both kinds of chips and oil in a bowl in microwave, stirring every 25 seconds until completely melted. Be careful not to overcook.

Add peanuts and stir well.

Drop by spoonfuls into paper nut cups.

Chill at least one hour before serving.

1 3/4 c. all-purpose flour 1/4 c. yellow' cornmeal ~ tsp. salt ~ c. shortening 4-6 Tbs. cold water Combine flour, cornmeal, and salt; cut in shortening with a pastry blender until mixture resembles coarse meal.

Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.

Shape dough into 48 balls.

Place in greased 1 3/4 inch tart pans, shaping each ball into a shell.

Bake at 350 degrees for 20 minutes or until lightly browned.

Coolon wire racks.

Yield:

4 dozen pastry

cups

CRUNCHY ALMOND BUTTER MUFFINS Melissa Moore

FRENCH LEMON SQUARES Melissa Moore Blend with fork until crumbly:

2 c. flour 1 c. sugar ~ tsp. salt 1 stick butter - melted 2 eggs 3/4 c. sour cream 1 tsp. Almond extract 1/4 tsp. baking soda Combine flour, sugar, salt and baking soda.

Beat together butter, eggs, sour cream and almond extract.

Add to dry ingredients, mixing until well blended.

Spoon into greased muffin cups.

Topping: 1/3 c. butter ~ c. brown sugar 3/4 c. flour ~ c. Almonds - chopped Prepare topping by cutting in butter to brown sugar and flour until mixture is crumbly.

Add chopped almonds, and sprinkle over batter in muffin cups.

Bake at 375 degrees for 15 to 20 minutes.

Cool in pan and serve warm. yields

12

3/4 c. cold butter or margarine 1/3 c. powdered sugar 1~ c. flour Press mixture into a greased, floured Bake 15-20 minutes at 350 degrees.

pan.

3 eggs, slightly beaten 1~ c. sugar 3 Tbs. flour juice of one lemon Mix these four ingredients; pour over top of cooked pastry and bake 15-20 minutes at 350 degrees.

After this cools, sprinkle sugar and cut into bars.

with powdered

HELLO DOLLIES Beth Lynn Preheat oven at 350 degrees.

Melt 2 sticks of margarine; add 2 cups of graham cracker crumbs to make a crust. Mix 2 cups each: coconut, chocolate chips, chopped pecans; add 2 cans of Eagle Brand Milk to this mixture. Spread this over graham cracker crust.

Bake 25-30 minutes

HONEY HAM TORTILLA ROLLS Pat Morris 1 can(4 1/4 oz. size) Underwood Honey Ham Spread \ 1 pkg. (3 ounces) cream cheese, softened 1/4 c. crushed pineapple, well drained 1 Tbs. chopped green onions 1 tsp. honey 4 (8-inch) flour tortillas With electric mixer, beat ham, and cream cheese together until smooth.

Stir in pineapple, green onions and honey.

Spread 1/4 cup ham mixture on each flour tortilla to within ~ in of edges.

Roll up each tortilla starting from one edge; wrap in plastic wrap and refrigerate 2 to 8 hours before serving.

To serve, cut each tortilla roll into ~ inch slices and arrange on platter.

Makes appetizer servings for 8.

DIP 6 Tbs. mayonnaise 1/4 c. mustard 2 Tbs. honey Mix these 3 ingredients Serve with appetizers.

in a small bowl.

MARINATED

CHEESE AND CAULIFLOWER Steve Baker

4 oz. Cheddar or Colby cheese 4 oz. Muenster or Fontina cheese 4 oz. lean fully cooked ham ~ c. of olive oil or cooking oil ~ c. of tarragon vinegar 3 cloves of garlic quartered 2 tsp. sugar 1 tsp. dry mustard 1 tsp. crushed red pepper 1 large sweet red pepper cut into small pieces 2 c. cauliflower florets Cut cheese and ham into small pieces.

Combine oil, vinegar, garlic, sugar, mustard and crushed red pepper.

Stir in cheese, ham, red pepper, and cauliflower. Cover and chill 2 to 7 days, stirring occasionally.

To serve, let stand 30 minutes at room temperature.

Serve with toothpicks.

Makes

16 servings.

PARTY PIZZAS Pat Morris Brown 1 lb. hot sausage and 1 lb. mild sausage.

Add 1 lb. Velveeta cheese and melt.

Add 1 Tbs. catsup, a dash of A-1, garlic salt and oregano.

Spread on 2 loaves of party rye.

Top each with pizza sauce & grated Parmesan cheese.

Put on cookie sheet and freeze.

When frozen, store in plastic bag.

Take from freezer, and bake about 10 minutes at 450 degrees. \

PEANUT BUTTER BLOSSOMS Beth Lynn 1 ~ 2 1 ~

can Eagle Brand Sweetened Condensed Milk c. peanut butter c. biscuit baking mix tsp. vanilla c. powered sugar (to roll the peanut butter balls in before baking) Preheat oven at 375 degrees. In large bowl beat Eagle Brand milk and peanut butter until smooth.

Add biscuit mix and vanilla mix well.

Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheet. Bake for 6 to 8 minutes or until lightly brown.

Press chocolate kiss in center of each cookie after they have cooled some.

PINWHEELS Anita Llewellyn 2-3 cans crescent rolls 1 pkg. ham (the kind that comes in a rectangular pkg.) mustard Cheddar cheese Unroll crescent rolls so that there are four rectangles, pinch diagonal line together.

Press rectangles out so that you can lay ham slice on dough, and have a little dough extending past ham.

Squirt mustard on ham in a "squigglyH pattern.

Sprinkle enough cheese over ham to lightly cover.

Starting with the short end, roll dough tightly.

Cut in slices about ~ inch thick.

Bake according to directions on crescent roll pkg., except a little less cooking time.

ROASTED RED PEPPER DIP Pat Morris 2 8-oz pkg. cream cheese, softened ~ c. milk 1 7-oz. jar of roasted red peppers, and chopped 2 cloves of garlic ~ c. chopped fresh parsley ~ c. snipped Chives ~ tsp. dried Thyme salt and pepper to taste

SAUSAGE BALLS Lori Haney

drained

Beat cream cheese and milk until smooth.

Fold in remaining ingredients and mix.

Serve at room temp. with fresh carrot sticks, celery sticks and small crackers.

Makes 2 ~ cups of dip.

1 lb. mi ld sau s aqe 2 c. Cheddar cheese - shredded 3 c. Bisquick baking mix Mix sausage and cheese together well.

Add Bisquick 1 cup at a time, blending well, until all three ingredients are completely mixed together.

Shape into small balls and place on cookie sheets.

Bake at 350 for about 10 minutes or until light golden brown.

Makes about 7 dozen.

SCRUMPTIOUS CHOCOLATE LAYER BARS Melissa Moore 2 c. semi-sweet chocolate chips 8 oz. cream cheese 5.3 oz. can evaporated milk 1 c. chopped walnuts ~ tsp. Almond extract 3 c. unsifted flour 1~ c. granulated sugar 1 tsp. baking powder 1 c. softened butter 2 eggs Combine chocolate chips, cream cheese and evaporated milk in sauce pan at low heat, stirring constantly until smooth.

Remove from heat.

Stir in nuts and extract blending well.

Set aside to cool.

In a large bowl, by hand or with a blender, blend flour, sugar, baking powder, butter and eggs until it resembles coarse crumbs.

Press ~ mixture into greased 13x9" pan.

Spread cooled chocolate mixture over first layer, then sprinkle remaining mixture over all.

Bake at 375 degrees for 35 to 40 minutes.

Cool, cut and store.

S'MORES

CHEESECAKE

(From Philadelphia

SQUARES

Cream Cheese box)

Pat Morris 18 whole graham crackers (5x2~-inch each)- divided 1/3 c. butter or margarine, melted 1 ~ c. sugar, divided 4 pkg. (8 oz. each) cream cheese, softened 1 tsp. vanilla 4 eggs 6 bars (1.55 oz. each) milk chocolate candy, coarsely chopped, divided 1 cup miniature marshmallows Place 14 of the graham crackers in food processor container; cover.

Process until finely ground.

Add butter and ~ cup of the sugar.

Mix well.

Press into bottom of 13 x 9-inch baking pan.

Coarsely chop remaining 4 graham crackers; set aside.

Mix cream cheese, remaining 1 cup sugar and vanilla with electric mixer until well blended.

Add eggs; mix until blended.

Stir in ~ of the chopped candy.

Pour into crust.

Sprinkle with remaining candy, marshmallows and reserved chopped graham crackers.

Bake at 350 for 40 minutes or until center is almost set. Cool.

Refrigerate 3 hours or overnight.

Cut into bars.

Makes 18.

SNICKER DOODLES Melissa Moore ~ c. butter 3/4 c. sugar Cream together.

Add one egg Sift into a separate bowl: 1 1/4 c. flour 1/4 tsp. salt ~ tsp. baking soda 1 tsp. cream of tartar Add dry ingredients slowly to creamed ingredients, mix well.

Chill one hour.

Roll into balls.

Combine 1 Tbs. sugar and 1 Tbs. cinnamon, and roll balls of dough in this mixture.

Bake 10 minutes at 400 degrees.

Serves 24

TOASTY FRENCH BREAD SLICES Danny Winbush 1 pkg. French Bread (2 loaves) butter spray or 1/4 c. butter 2 tsp. minced garlic 1 tsp. Italian seasoning 1/4 c. Parmesan cheese Pre-heat oven 375 degrees.

Slice bread (you should have 15 slices per loaf). combine garlic, Italian seasoning and cheese.

Arrange slices on baking pan spray with butter spray/or drizzle with butter.

Sprinkle with seasonings bake until toasty.

Serve with dip.

TUNA BALL

Pat Morris 8 oz. cream cheese, softened 1 can tuna (in oil) not drained 1/4 c. minced onions 1 c. finely chopped pecans Mix with mixer; refrigerate until firm (a few hours).

Form into a ball and roll in parsley.

VEGETABLE

PIZZA

Lori Haney 2 8-count cans crescent rolls 1 pkg. dry ranch dressing mix 1 8 oz. pkg. cream cheese 3/4 c. sour cream 4 oz. cheddar cheese shredded ~ c. of 4 or 5 different fresh vegetables, chopped or shredded. .

Suggestions for vegetables: broccoll, carrots, green peppers, cucumbers, (canned)water chestnuts-drained.

Spread crescent rolls flat onto lightly greased sheet.

Be sure to close any small holes and push dough until it touches all four sides of pan.

Bake according to temperature on can of crescent rolls until lightly brown.

Cool completely.

Mix sour cream, cream cheese and dressing mix until well blended and creamy.

Spread on baked and cooled crescent rolls.

Sprinkle cheese and vegetables on top of dressing mixture.

Chill and serve.

WHITE AND DARK CHOCOLATE TRUFFLE SQUARES Betty Carla Jacobs 10 oz. pkg. Vanilla Milk Chips 1 Tbs. butter flavor shortening 1/3 c. whipping cream 2 Tbs. butter 1 c. semi-sweet chocolate chips ~ tsp. vanilla extract Line square pan, 8x8x2 inches with heavy foil.

In small bowl combine vanilla milk chips and shortening. Microwave on high for 1 minute or just until chips are melted and smooth when stirred.

Pour this mixture into prepared pan.

In medium bowl mix whipping cream and butter together, microwave on high for 30 seconds to 1 minute, stirring every 30 seconds, until mixture begins to boil.

Immediately stir in chocolate chips until completely melted; continue stirring until mixture cools and thickens slightly.

Stir in vanilla extract.

Pour into pan over vanilla mixture.

Chill for 10 minutes.

Before mixture firms up, cut through all layers, scoring into 1 inch squares.

Cover; chill until firm. Cut with sharp knife following score marks.

Serve chilled.

Makes about 4 dozen squares.

FRUIT TEA Lori Haney 1 12-oz. can frozen pineapple/orange (thaw) 1 6-oz. can frozen lemonade (thaw) 4 family size tea bags 1 1/4 c. sugar

juice

Use a gallon size container.

Brew.tea bags; let cool a little before addlng to container.

Put sugar in container and add tea. Mix juices with tea, add water to fill the rest of the container.

Mix well and chill.

PINK LADY PUNCH Pat Morris

SPARKLING CRANBERRY PUNCH Betty Carla Jacobs

32 oz. cranberry juice cocktail 1~ c. sugar 32 oz. pineapple juice 1 ~ Tbs. almond extract 2 quarts ginger ale or Sprite

1 2 ltr. bottle lemon-lime carbonated beverage, ahilled 1 (48 oz)bottle cranberry-apple juice drink, chilled 1 ~ c. White grape juice, chilled

Slowly add cranberry juice to sugar.

Stir until sugar is dissolved.

Add pineapple juice and almond extract.

Chill.

Add ginger ale or Sprite when ready to serve.

Makes 32 punch cups.

Combine all ingredients. over ice. yields 1 gallon

Serve immediately

WASSAIL Melissa Moore 6 sticks of cinnamon 16 whole cloves 1 tsp. ground all-spice 1/4 c. sugar 2 c. cranberry juice 6 c. apple juice or cider 1 tsp. bitters Tie spices together in a cloth bag.

Combine sugar, juices and bitters.

Simmer together 10 minutes.

Remove spice bag.

Serve hot.

This can be made for a large group using a 30 cup percolator with the spices placed in the basket.

Use the same amount of spices and multiply the recipe 4 times.